Mexican Chocolate Pots De Crème

Jun 04, 2023June 4, 20230 13
Decadent and rich Mexican Chocolate Pots De Crème dessert
in Dessert

Prep

25 min

Cook

30 min

Ready In

4 hrs

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups milk
1/3 cup light brown sugar ( packed )
2 cinnamon sticks , cracked
9 large egg yolks
1/3 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 lb bittersweet chocolate , melted and cooled ( see Note )
2 ounces bittersweet chocolate , melted and cooled ( see Note )
lightly sweetened whipped cream , for serving
ground cinnamon , for serving

Nutrision Information

Servings Per Recipe
6
Calories
456
Sugar
32g
Fat
33g
Mexican Chocolate Pots De Crème, sometimes also known as chocolate custard, is a delicious dessert that originated in France in the late 17th century. Over the years, the dessert has undergone various interpretations and adaptations across the world. The decadent dessert is prepared using rich bittersweet chocolate, with a hint of cinnamon, which sets it apart from conventional chocolate custards. The use of cinnamon adds a depth of flavor and complexity to the custard, which makes it a popular dessert among food enthusiasts. Mexican Chocolate Pots De Crème is best served chilled, with whipped cream and a sprinkle of cinnamon on top, making it a perfect dessert for any special occasion.

Instructions

1.Preheat the oven to 325°F. Place six 6-ounce ramekins in a roasting pan and set aside.
2.In a medium saucepan, combine the milk, light brown sugar, and cinnamon sticks over medium heat. Stir occasionally until mixture starts to steam and small bubbles form around the edges.
3.In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until creamy.
4.Slowly pour a third of the warm milk mixture into the egg mixture while whisking constantly, then pour the egg mixture back into the saucepan with the remaining milk mixture and stir well.
5.Continue to cook the mixture over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
6.Remove cinnamon sticks from the milk mixture.
7.Add the melted bittersweet chocolate and whisk until smooth.
8.Divide the mixture evenly among the prepared ramekins.
9.Pour hot water into the roasting pan until the water comes halfway up the sides of the ramekins.
10.Bake for 20-25 minutes or until the custard is set but still slightly jiggly in the center.
11.Remove from the oven and let the pots de crème cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or overnight.
12.To serve, top with a dollop of lightly sweetened whipped cream and a sprinkle of ground cinnamon.

PROS

Mexican Chocolate Pots De Crème is a delicious and decadent dessert that’s perfect for any occasion.
The recipe is easy to follow and will impress even the most discerning of palates.
The dessert is rich and creamy with a hint of spiciness from cinnamon that tantalizes your taste buds.

The dessert can be made ahead of time and will keep in the refrigerator for several days.

CONS

Mexican Chocolate Pots De Crème is a high-calorie dessert that’s rich in fat and sugar.
It’s important to enjoy this dessert in moderation as part of a balanced diet.

The preparation time for this dessert is quite long, so it’s not ideal for last-minute entertaining.
Also, it requires the use of a roasting pan, which may not be readily available in all kitchens.

HEALTH & BENEFITS

Mexican Chocolate Pots De Crème contains antioxidants found in chocolate, which are beneficial in promoting heart health and reducing inflammation. Cinnamon, which is used in this recipe, has been recognized as a spice that helps lower blood sugar and cholesterol levels.

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